Salmon Fillets Pan-Fried with Creamy Dill Dressing

Main Course Quick & Easy

Salmon Fillets Pan-Fried with Creamy Dill Dressing

★★★★ ☆ 4.3 (915)

This easy pan-fried salmon recipe is perfect for a quick, flavorful weeknight dinner. Served with a creamy dill dressing, it brings a fresh and tangy twist that’s sure to please everyone at the table.

◷ 20 min Total Time

♜ 4 Servings

▥ Easy Difficulty

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Ingredients

4 servings

4 (4 ounce) fillets salmon salt and freshly ground black pepper to taste 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill ¾ cup heavy whipping cream, or to taste

Mini Chicken Bread Pockets

Instructions

Step 1

Start by seasoning the salmon fillets with salt and pepper, then drizzle some of the lemon juice over them. Heat a large skillet over medium-high heat, and melt the butter and oil together. Once the pan is hot, add the salmon skin-side down and let it cook for about 3 minutes. Flip the fillets and cook for another 3 to 5 minutes, until they’re almost done.

Step 2

Squeeze the rest of the lemon juice into one side of the pan, then stir in the mustard and fresh dill. Pour in the cream and give everything a good stir, tilting the pan so the sauce flows around the salmon. Let it cook for a couple of minutes until the sauce thickens up nicely. Taste and add a little more salt if needed. Serve the salmon with plenty of that creamy dill sauce spooned over the top.

Why You’ll Love This Recipe

This dish combines tender, flaky salmon with a rich and tangy dressing that brightens every bite. It’s quick to prepare, making it perfect for busy weeknights, yet elegant enough to impress guests. The fresh dill adds a lovely herbaceous note that complements the fish beautifully.

Serving Suggestions

Serve with a side of steamed vegetables or a light salad to balance the richness of the dressing. Roasted potatoes or a simple rice pilaf also make excellent accompaniments. A squeeze of fresh lemon adds a refreshing finish.

Storage Tips

Store any leftover salmon in an airtight container in the refrigerator for up to two days. Keep the dressing separate until ready to serve to maintain its fresh flavor. Reheat gently to avoid drying out the fish.